These Pulled Pork BBQ Crepes wrap tender, saucy pulled pork in delicate, golden crepes for a handheld comfort food masterpiece. The sweet-smoky BBQ and soft, buttery crepe create a perfect textural symphony. Ideal for brunch, dinner, or using up leftovers, this dish delivers all the barbecue satisfaction without any utensils.
Looking for Pulled Pork BBQ Crepes inspiration? You'll love what we have! Explore more Savory Crepes recipes or discover our Dinner Ideas favorites.
Why You’ll Love This Pulled Pork BBQ Crepes
- Unforgettable flavor combo: Sweet, tangy pork balanced by a mild, buttery crepe.
- Surprisingly simple: Crepes are easy once you master the swirl; use pre-made pork for a quick meal.
- Incredibly versatile: Perfect for breakfast, lunch, or dinner on any occasion.
- Comfort food upgrade: Two classics merged into one uniquely delicious experience.
Ingredients & Tools
For the Crepes:
- 180 g all-purpose flour
- 2 large eggs
- 480 ml whole milk
- 2 tbsp melted butter, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 450 g cooked pulled pork
- 180 ml your favorite BBQ sauce
- 120 g shredded sharp cheddar cheese
- 60 g thinly sliced red onion
- Handful of fresh cilantro or parsley, chopped
Tools: A good non-stick skillet (8 or 10-inch is ideal), a blender or whisk, a ladle, and a flexible spatula.
Notes: The quality of your BBQ sauce really dictates the final flavor here, so choose one you genuinely love. For the crepes, using whole milk and real butter gives them that classic, rich taste and pliable texture that’s essential for rolling.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 48 g |
| Fiber: | 2 g |
Serves: 4 (2 crepes per person) | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 1 month.
- Reviving: Reheat in an air fryer or oven at 350°F for 10 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- A Crisp Coleslaw — The cool, creamy, and crunchy texture is the perfect counterpoint to the rich, warm crepes. It cuts through the richness and adds a refreshing element to your plate.
- Sweet Potato Fries — Their natural sweetness echoes the notes in the BBQ sauce, and their crispy exterior provides a fantastic textural contrast you’ll love.
- Simple Corn on the Cob — Buttered and sprinkled with a little smoked paprika, it’s a classic BBQ side that feels right at home here and adds a pop of bright color.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cleanse the palate beautifully between bites of the savory, saucy crepe.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus zing are incredibly refreshing and help balance the smokiness of the pork.
- Iced Sweet Tea — It’s a Southern barbecue staple for a reason. The sweetness complements the BBQ sauce and makes for a truly satisfying sip.
Something Sweet
- Warm Peach Cobbler — The juicy, spiced peaches and buttery topping continue the comforting, homestyle theme and feel like a natural, delicious progression after the main event.
- Classic Vanilla Bean Ice Cream — Sometimes simple is best. The cold, creamy vanilla is a perfect, no-fuss finish that everyone adores.
- Lemon Bars — Their bright, tangy flavor is a fantastic palate-cleanser that provides a lovely, zesty end to a rich meal.
Before You Start: Tips & Ingredient Notes
- Is your pulled pork ready to go? This recipe assumes you have about a pound of already-cooked pulled pork. You can use leftovers from a previous meal, a store-bought pre-cooked version, or make a batch in your slow cooker specifically for this.
- BBQ Sauce Selection is Key. A sweeter, tomato-based sauce works wonderfully, but feel free to experiment with a spicy or mustard-based Carolina-style sauce if that’s your preference. You’ll need enough to make the pork nice and saucy.
- Don’t fear the crepe. The first crepe is often a “test” crepe—it might not be perfect as the pan adjusts to the temperature. Don’t be discouraged! The second one is almost always beautiful.
- Get your mise en place. Have all your filling ingredients measured and ready to go before you start cooking the crepes. They cook quickly, and you’ll want to assemble while they’re still warm and pliable.
How to Make Pulled Pork BBQ Crepes
Step 1: Prepare the Pulled Pork Filling. In a saucepan over medium-low heat, combine the pulled pork and BBQ sauce. Stir gently until the pork is heated through and thoroughly coated in the sauce. You’re looking for a glossy, saucy consistency—if it looks a little dry, add another splash of BBQ sauce. Once hot, reduce the heat to the lowest setting to keep it warm while you make the crepes.
Step 2: Make the Crepe Batter. Add the flour, eggs, milk, melted butter, and salt to a blender. Blend on high for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk this by hand in a large bowl, but a blender ensures there are zero lumps. Let the batter rest for at least 10 minutes; this allows the gluten to relax, which results in more tender crepes.
Step 3: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter sizzles, lift the pan off the heat and pour in a ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer across the entire bottom. Return to the heat.
Step 4: The Flip & Finish. Cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and begin to pull away from the sides, and the top surface appears dry. Slide your flexible spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until lightly golden. Slide the finished crepe onto a plate and repeat with the remaining batter, stacking them as you go.
Step 5: Assemble the Crepes. Lay a warm crepe flat on your work surface. Spoon a generous line of the saucy pulled pork down the center. Top with a sprinkle of shredded cheddar cheese, a few slices of red onion, and a pinch of fresh cilantro. The heat from the pork and crepe will start to melt the cheese beautifully.
Step 6: Fold and Serve. Fold the two sides of the crepe over the filling, then either serve it seam-side down or give it a quick roll to form a neat cylinder. I like to give them a final drizzle of extra BBQ sauce and another sprinkle of herbs for a gorgeous, finished look. Serve immediately while everything is wonderfully warm and gooey.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. A thick batter makes heavy, pancake-like crepes that are difficult to roll. If your batter doesn’t easily coat the back of a spoon, thin it out with a tablespoon or two of milk.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much pork as possible, but this will almost certainly lead to a burst crepe. A modest, centered line of filling is the key to a neat roll.
- Mistake: Cooking on too high heat. This will cause the crepes to brown too quickly before they’ve cooked through, resulting in a brittle texture and a raw center. Medium heat is your friend for that perfect golden color.
- Mistake: Not letting the batter rest. Skipping the 10-minute rest means the gluten is too tight, which can make the crepes tough and rubbery instead of soft and delicate.
Expert Tips
- Tip: Keep your pan at the right temperature. If the pan is too hot, the batter will set immediately and won’t swirl. If it’s too cool, the crepe will be pale and sticky. You want a gentle sizzle when the batter hits the butter.
- Tip: Make the crepes ahead of time. You can cook the crepes a day in advance. Simply let them cool completely, stack them with parchment paper in between, and store them in an airtight container in the fridge. Reheat gently in the microwave or a warm skillet.
- Tip: Add a splash of pickle brine. For an incredible flavor boost, try tossing your red onions in a tablespoon of pickle brine for 10 minutes before using. It quick-pickles them, adding a fantastic tangy crunch.
- Tip: Use a ladle for consistent size. Using the same ladle for every crepe ensures they are all roughly the same size, which makes for even cooking and a more professional-looking final dish.
FAQs
Can I make the crepes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps bind the batter and gives the crepes the necessary flexibility. The cooking method remains exactly the same, and you’ll still get a wonderfully pliable crepe for wrapping.
My first crepe stuck to the pan! What did I do wrong?
This is incredibly common, so don’t worry. It usually means your pan wasn’t quite hot enough or properly greased. That first crepe essentially “seasons” the pan for the rest. Just wipe it out, add a fresh bit of butter, and try again. I promise the next one will be perfect. It’s a universal cooking rule!
Can I use a different meat for the filling?
Of course! This method is wonderfully adaptable. Shredded chicken tossed in BBQ sauce works beautifully, as does pulled beef brisket. You could even do a “pulled” jackfruit for a vegetarian version. The principle of a saucy, flavorful filling wrapped in a soft crepe is what matters most.
How should I store and reheat leftovers?
Store assembled crepes in an airtight container in the fridge for up to 2 days. To reheat, I strongly recommend using an air fryer or a conventional oven (at 175°C / 350°F for about 10 minutes) to keep the crepe from getting soggy. The microwave will work in a pinch, but the texture of the crepe will soften considerably.
The edges of my crepes are crispy, not soft. Why?
This typically happens if the heat is a touch too high or if the crepe is cooked for too long. You want just enough time for the surface to set and get those lovely little golden spots. Remember, it’s a thin, delicate wrapper, not a crispy pancake. Reducing the heat slightly and shortening the cook time by 15-20 seconds should solve this.
Pulled Pork Bbq Crepes
Make delicious Pulled Pork BBQ Crepes with this easy recipe. Perfect for a handheld meal using leftover pulled pork. Get the simple steps and serve today!
Ingredients
For the Crepes:
-
180 g all-purpose flour
-
2 large eggs
-
480 ml whole milk
-
2 tbsp melted butter (plus more for cooking)
-
1/4 tsp salt
For the Filling:
-
450 g cooked pulled pork
-
180 ml your favorite BBQ sauce
-
120 g shredded sharp cheddar cheese
-
60 g thinly sliced red onion
-
fresh cilantro or parsley (handful, chopped)
Instructions
-
Prepare the Pulled Pork Filling. In a saucepan over medium-low heat, combine the pulled pork and BBQ sauce. Stir gently until the pork is heated through and thoroughly coated in the sauce. You’re looking for a glossy, saucy consistency—if it looks a little dry, add another splash of BBQ sauce. Once hot, reduce the heat to the lowest setting to keep it warm while you make the crepes.01
-
Make the Crepe Batter. Add the flour, eggs, milk, melted butter, and salt to a blender. Blend on high for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk this by hand in a large bowl, but a blender ensures there are zero lumps. Let the batter rest for at least 10 minutes; this allows the gluten to relax, which results in more tender crepes.02
-
Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once the butter sizzles, lift the pan off the heat and pour in a ladleful of batter (about 1/4 cup). Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer across the entire bottom. Return to the heat.03
-
The Flip & Finish. Cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and begin to pull away from the sides, and the top surface appears dry. Slide your flexible spatula underneath and confidently flip it over. Cook for another 30-45 seconds on the second side until lightly golden. Slide the finished crepe onto a plate and repeat with the remaining batter, stacking them as you go.04
-
Assemble the Crepes. Lay a warm crepe flat on your work surface. Spoon a generous line of the saucy pulled pork down the center. Top with a sprinkle of shredded cheddar cheese, a few slices of red onion, and a pinch of fresh cilantro. The heat from the pork and crepe will start to melt the cheese beautifully.05
-
Fold and Serve. Fold the two sides of the crepe over the filling, then either serve it seam-side down or give it a quick roll to form a neat cylinder. I like to give them a final drizzle of extra BBQ sauce and another sprinkle of herbs for a gorgeous, finished look. Serve immediately while everything is wonderfully warm and gooey.06
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